triple love salad

I was at work, on my break, when I received a text from our friend Stew.  No words…just a pic of his lunch.  I responded with “mmmmm…looks yummy, what is in the salad?”  He replied…”bacon, garlic, tomato, red onion, olive oil, balsamic and salt/pepper.  So good!”  I continued on the conversation, by declaring, “oh my!  you are making me hungry!”  Then the bell rang.  Break time was over.  The afternoon continued on…In the meantime, I honestly couldn’t get the image of this dish out of my head.  What a fab combo of ingredients, I thought.  In there, were 3 of my top 10, all-time fav foods…bacon, avocado and roasted garlic.  Triple love…hence the name.  End of the day came, and I text-ed back once again…”I am fully making a version of your salad tonight!”

Btw…I love it when my friends send me pics of their paleo(ish) meals.  Kinda nerdy you might say…I say nothing short of wicked!  I get so happy when I see people enjoyin’ and lovin’ amazing food!!!  Sooooo…on my way home from work, I decided to make a pit stop at the market near our house to pick up a few of the ingredients I didn’t already have in the kitchen.  I was good to go with most of it…which was a bonus!  I stuck to to most of his recipe, but decided to switch it up a tiny bit, based on things that I needed to use up…plus some leftovers aka…shredded chicken from the night before.  Fully inspired by Stew’s salad, while adding a few things and subtracting a couple…this is the concoction that I came up with.

triple love salad
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Recipe type: appetizer, side
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 2
Ingredients
  • shredded chicken (leftover from whole cajun chicken the night before. Also see, dutch oven chicken)
  • bacon – cooked and torn into bits (use as much as you desire here)
  • 2 avocado – diced (chunky)
  • 1/2 red onion – thinly chopped
  • tomato medley – quartered (one container contains various types)
  • roasted garlic cloves – I did these on the same pan as the bacon!
  • olive oil
  • 1 lemon and 1 lime – freshly squeezed juice
  • sea salt and ground pepper
  • fresh cilantro – chopped
Instructions
  1. arrange slices of bacon on a tin foil-covered baking sheet and cook for 25-30 mins at 375 heat – keep an eye on it, as thickness of the bacon can vary cooking time
  2. when cooked, set aside to cool
  3. in the meantime, quarter the tomatoes, thinly chop the red onion, and peel and dice the avocado
  4. put all of these ingredients into a large salad bowl
  5. next, tear up the bacon slices into and shred the chicken into pieces
  6. then, add the protein into the mix
  7. drizzle with lots of olive oil, freshly squeezed lemon and lime juice
  8. sprinkle with sea salt and group pepper
  9. garnish with freshly chopped cilantro
  10. use tongs to mix thoroughly
  11. plate and enjoy!
Google Recipe View Microformatting by Easy Recipe

Modifications:

  • I omitted using balsamic vinegar, because I left it at work! Lol!!!
  • Instead, I added in freshly squeezed lemon and lime juice (wanted to use them up!)
  • Also, added in some chicken, because I had made a whole chicken the night before.
  • Finally, I added in some fresh cilantro, just because I LOVE it so much!  (I know Stew definitely
  • wouldn’t as he is NOT a cilantro fan!!!)

I totally encourage you to try this one!  It is so fresh, easy and a solid addition to our weekly repetoire… that is forsure!!!  Devour with love…

About Cindy
Living life and eating paleo styles. Thrive on helping people become more healthy and in tune with their body. Enjoy creating recipes that are made with LOVE.

Comments

  1. Keet says:

    That is simply perfect. That’s gonna happen one night this week. Thanks for sharing. :)

  2. Alison says:

    I LOVE THIS SALAD! Thank you for posting. I made my own slightly modified version tonight and it was deliciousl Definitely going into the rotation!

    • Cindy Sexton says:

      Awesome Alison! Curious…what modifications did you make? Glad it’s in the rotation now…haha!

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